-
Serves
1 1/2 Dozen 2-2.5 oz Cookies
Author Notes
The basis for this recipe comes by way of the former Restaurant Vintage Park in Kearney, Nebraska. I think it’s the best chocolate chip recipe ever; not too crisp, not over cake-like. Just right. This version was inspired by a Cinco de Mayo fiesta I attended a couple of Cinco de Mayos ago. Chili, spices, aromatics, cocoa nibs and walnuts sounded delicious to me. It was a crowd pleasing treat, and I’ve made them a few times since. —SW Food Works
Continue After Advertisement
Ingredients
-
1 cup
Butter
-
3/4 cup
Packed Brown Sugar
-
3/4 cup
Granulated White Sugar
-
2
Eggs
-
2 teaspoons
Pure Vanilla Extract
-
1 teaspoon
Fennel Seed
-
1 teaspoon
Coriander Seed
-
1 teaspoon
Cumin Seed
-
1 teaspoon
Baking Powder
-
1/2 teaspoon
Salt
-
1/4 teaspoon
Chili Powder
-
1/4 teaspoon
Cayenne Pepper
-
1/4 teaspoon
Smoked Paprika
-
2 1/4 cups
All Purpose Flour
-
1/4 cup
Cocoa Nibs
-
1 cup
Chopped Walnuts
-
2 cups
Semi-Sweet Chocolate Chips
Directions
-
Pre-heat the oven to 375 degrees.
-
Cream together the butter and sugars in a standing mixer or with a hand held beater until light and fluffy.
-
Slowly incorporate one egg at a time until well mixed.
-
Mix in the vanilla extract.
-
Using a spice grinder, finely grind the cumin, coriander, and fennel seed.
-
Reserve this spice mixture to a medium bowl and continue adding the remaining spice powders, flour, salt, and baking soda.
-
Whisk this dry mixture together with a fork or wire whisk until the mixture is well combined.
-
Slowly add the dry mixture to the creamed butter and sugar mixture using the lowest setting on your mixer, or by hand with a wooden spoon or spatula.
-
Once combined, add the nuts, cocoa nibs, and chocolate chips all at once and mix until just incorporated.
-
Portion out the dough and slightly flatten the cookies to 1/2 inch.
-
Bake for 10 minutes, rotating after 5 minutes for an even bake.
-
Reserve to a wire rack for cooling.
See what other Food52ers are saying.